Study On Nutritional Feature Of Traditional Sheep Bone Soup And Optimizing Its Traditional Processing

Sheep bone soup is a traditional food nutrition tonic, the incomplete statistics, in theannual winter festival, in Jianyang, Sichuan Shuangliu, South River and several other county,edible mutton soup mutton consumption achieves more than200head, forming a uniquemutton consumption economy, and all sorts of mutton soup convenient product developmentis paid close attention to extensively. However, because the processing technology to lagbehind for a long time, simple equipment and facilities to the traditional processing methods,the family workshop-style production, so there are some of the following questions, firstmutton soup in security aspect is not effectively control that the existence of food security.Secondly, edible convenient, can only be stored at low temperatures, and bring inconvenience,not long-term transport storage. Again the process is unreasonable, traditional mutton soupquality also is not improved, smell of mutton is larger, soup products without color. Finally,nutrition is comprehensive, due to their complex composition, different patterns, software andhardware, combination, so the traditional processing technology and can not fully use thesenutritional components.In order to solve these problems, this paper from the following the traditional hotpotnutrition characteristics and the optimization of processing technology were studied.(1) through the analysis of sheep bone soup composed of amino acids, and amino acidcomposition of sheep bone soup with pork soup comparison. The results found that sheepbone soup is soup has a high nutritional value, sheep bone soup is soup has better industrialdevelopment potential.(2) the test with fresh sheep bone as raw material, by enzymatic hydrolysis temperature,time, pH and enzyme dosage as influencing factors, enzymolysis liquid soluble peptide,enzymatic hydrolysate of bitterness and flavor as the optimal indexes to undertake optimizingstudy, results showed, enzymolysis temperature and pH on sheep bone, degree of hydrolysisenzymatic hydrolysate flavor has significant influence. In order to better improve the sheepbone protein use efficiency, improved sheep bone soup flavor.(3) through the single factor experiment and orthogonal experiment, analysis of the starch,pepper, anise, ginger powder on sheep bone soup flavor impact, the starch content of0.5g/100mL,0.1g/100mL octagonal content, pepper, ginger powder0.2g/100mL0.2g/100mL,sheep bone soup taste good, smell of mutton the weakest. And on the basis of experimentwere presented with four types of sheep bone soup production process and formula.This paper discusses the nutritional value of the lamb, mutton soup amino acid contentswere determined, and compared with pork soup. Through single factor experiment todetermine the optimal enzymatic hydrolysis of sheep bone enzymolysis temperature, pH value, enzyme dosage, reaction time and the ratio of liquid material (substrate concentration),another orthogonal experimental optimization of process conditions for enzymatic hydrolysisof. At the end of the mutton soup processing technology and formula were studied, a thicksoup, creamy delicious, tender delicious taste without smell of mutton, Ma, spicy, spicy taste,delicate flavor products mutton soup pot.